Chef Lynn Crawford’s Grilled Flatbread Recipe

Celebrity chef Lynn Crawford shares her recipe for Grilled Flatbread With Parsley Pesto, Tomatoes & Goat Cheese.Chewy, smoky and piled with fresh bounty, this pizza rustica takes the edge off during cocktail hour. This recipe calls for fresh pizza dough, which is generally sold in 1 1⁄2-lb. bags — just divide the dough into three and freeze one of the portions for another use.

Ingredients

Flatbread

2 8-oz. portions pizza dough

All-purpose flour, for rolling

Pesto

2 cups flat-leaf parsley leaves, lightly packed

1 clove garlic, chopped

1⁄4 cup extra-virgin olive oil

Salt and pepper, to taste

Toppings

3⁄4 lb. mixed cherry tomatoes, halved

1 tbsp extra-virgin olive oil

2 cups baby arugula

1⁄4 lb. goat cheese, crumbled

DirectionsYield: Serves 6 to 8 as an appetizer

Place pizza dough on lightly floured work surface. Cover with plastic wrap. Let rest until it comes to room temperature, 1 to 2 hours.

On floured work surface, roll and lightly stretch each portion of dough to form 2 rectangular flatbreads roughly 5″ x 14″. Place on floured tray. Cover with plastic wrap. Rest 30 minutes.

To make pesto, purée ingredients in food processor. Transfer to airtight container. Refrigerate up to 1 week.

In medium bowl, mix tomatoes with oil. Season to taste.

Preheat grill to medium-high. Oil grate. Carefully transfer flatbreads from tray to grill. Grill until lightly charred and cooked through, 2 to 3 minutes per side. Remove from grill. Spread pesto over flatbreads and top with tomato mixture, arugula and goat cheese.